Jalapeno Wine Suggestions?

That sounds scary yet appealing :P
I do like jalapenos, but I don't like wine. I wonder what I'd think of this
stuff...
I don't like wine/beer/sake/stuff that tastes like that, but I do like other
kinds of alcohol (especially Sambuca, Amaretto, and Vodka/Rum coolers)
What does that taste like? How do you make it?

"Wharfrat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hello everyone, I just came by to tap into the expertise of this group. 🙂

I make my own Jalapeno wine....It's mostly used for cooking...you could
drink it if you wanted to but it has a bit of a burn going down. Whenever
I
make a batch (it takes about 6 months to make a batch) I give away a
couple
bottles to friends with the stipulation that they have to tell me how they
used it.

It's great to marinate venison in. Goes well with pork chops. Another
friend of mine pours some in his spaghetti sauce, another cooks his shrimp
in it.

I'm kind of looking to expand the ways I use it. I'd like to get a little
more intricate than just pouring it on some steaks and letting them
marinate over night. The steaks turned out AWESOME! but I'd like to get
fancier with the use of the wine.

I know this will be difficult since you guys can't actually taste the
wine,
but I was just hoping some of you could offer some creative suggestions
using your imaginations.......

Thanks for any contributions. 🙂

Wharfrat said:

Hello everyone, I just came by to tap into the expertise of this group. 🙂
I make my own Jalapeno wine....It's mostly used for cooking...(clip) I'm kind
of looking to expand the ways I use it. I'd like to get a little more
intricate than just pouring it on some steaks and letting them marinate over
night. ...I was just hoping some of you could offer some creative suggestions
using your imaginations.... Thanks for any contributions. 🙂

Wow, I'd love to try it. I'm thinking somekinda baked chicken, OO, garlic and
carrots. I always put carrots in my pickled jalapenyos. Or use the wine as a
basis for stir fry with almost any meat. Maybe sweeten it up with orange
marmalade or pinapple preserves. Sweet/hot can be fabulous if y'all don't
overdo the sweet.
I keep habenero or serrano pique (vinegar sauce) on the table especially for
cassarole. Ooh - howsa about making a chocolate cake and putting in some of
that wine? Maybe 1/4 c. depeinding on how hot it is. I'm not much of a cake
baker, but I once tasted a red wine bundt cake that was intriquing.
Edrena

"Wharfrat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hello everyone, I just came by to tap into the expertise of this group. 🙂

I make my own Jalapeno wine....It's mostly used for cooking...you could
drink it if you wanted to but it has a bit of a burn going down. Whenever

I

Quoted message said:

make a batch (it takes about 6 months to make a batch) I give away a

couple

Quoted message said:

bottles to friends with the stipulation that they have to tell me how they
used it.

It's great to marinate venison in. Goes well with pork chops. Another
friend of mine pours some in his spaghetti sauce, another cooks his shrimp
in it.

I'm kind of looking to expand the ways I use it. I'd like to get a little
more intricate than just pouring it on some steaks and letting them
marinate over night. The steaks turned out AWESOME! but I'd like to get
fancier with the use of the wine.

I know this will be difficult since you guys can't actually taste the

wine,

Quoted message said:

but I was just hoping some of you could offer some creative suggestions
using your imaginations.......

Thanks for any contributions. 🙂

Sour some, and have your very own Jal wine vinegar! Bet that'd add to a good
salad dressing...

Other than that, I can't think of much you've not covered... maybe cream
wine sauces for meats? I bet some veggies would take nicely to being
simmered in a little of it too.

Cheers!

Shaun aRe - I grow chiles, and make wine - haven't put the two together yet,
but plan on doing so in the future. Don't think Habanero wine would be too
useful though, heheheh...

"Phoebe" <[email hidden]> wrote in message
news:UwGCe.163059$on1.142213@clgrps13...

Quoted message said:

That sounds scary yet appealing :P
I do like jalapenos, but I don't like wine. I wonder what I'd think of

this

Quoted message said:

stuff...
I don't like wine/beer/sake/stuff that tastes like that, but I do like

other

Quoted message said:

kinds of alcohol (especially Sambuca, Amaretto, and Vodka/Rum coolers)
What does that taste like? How do you make it?

I had a recipe for it but lost it. Someone over on rec.crafts.winemaking or
r.c.brewing posted theirs a couple of years ago. It's pretty much like
making any wine, though you do not use very many peppers, not like you juice
heaps and ferment that or anything - that'd just be alcoholic hot sauce LOL!

',;~}~

Shaun aRe

Jalapeno Wine
" 16 large jalapenos (for less heat, use 8 jalapenos)
" 1 lb golden raisins chopped or minced
" 2 lbs finely granulated sugar
" 1 1/2 tsp acid blend
" 1/2 tsp pectic enzyme
" Water to one gallon
" 1 crushed Campden tablet
" 3/4 tsp yeast nutrient
" Pasteur Champagne Yeast
Wearing rubber gloves, wash jalapeno peppers and cut off stems. Slice
length-ways and remove seeds for mild heat, leave them in for very hot
wine. Place peppers in blender or food chopper with 2 cups water and chop
coarsely. Separately, chop or mince raisins. Put raisins in nylon straining
bag and, over primary, pour chopped jalapenos in with raisins. Tie bag and
leave in primary. Add remaining ingredients except for pectic enzyme and
yeast. Stir well to dissolve sugar. Cover primary and set aside 12 hours.
Add pectic enzyme, recover and set aside another 12 hours. Add yeast and
recover. Stir daily for 7 days. Wearing rubber gloves, squeeze nylon bag.
Transfer liquor to secondary and fit airlock. Ferment to absolute dryness
(45-60 days). Rack into clean secondary and refit airlock. Rack twice more,
30 days apart. Wait final 30 days and rack into bottles. Can use or drink
immediately, but will age if you add 1/8 tsp of tannin to ingredients.
[Author's own recipe].

I found this recipe on the internet....I believer the original author's
name was Jack Keller....I think he was from Texas???

"Wharfrat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Jalapeno Wine
" 16 large jalapenos (for less heat, use 8 jalapenos)
" 1 lb golden raisins chopped or minced
" 2 lbs finely granulated sugar
" 1 1/2 tsp acid blend
" 1/2 tsp pectic enzyme
" Water to one gallon
" 1 crushed Campden tablet
" 3/4 tsp yeast nutrient
" Pasteur Champagne Yeast
Wearing rubber gloves, wash jalapeno peppers and cut off stems. Slice
length-ways and remove seeds for mild heat, leave them in for very hot
wine. Place peppers in blender or food chopper with 2 cups water and chop
coarsely. Separately, chop or mince raisins. Put raisins in nylon

straining

Quoted message said:

bag and, over primary, pour chopped jalapenos in with raisins. Tie bag and
leave in primary. Add remaining ingredients except for pectic enzyme and
yeast. Stir well to dissolve sugar. Cover primary and set aside 12 hours.
Add pectic enzyme, recover and set aside another 12 hours. Add yeast and
recover. Stir daily for 7 days. Wearing rubber gloves, squeeze nylon bag.
Transfer liquor to secondary and fit airlock. Ferment to absolute dryness
(45-60 days). Rack into clean secondary and refit airlock. Rack twice

more,

Quoted message said:

30 days apart. Wait final 30 days and rack into bottles. Can use or drink
immediately, but will age if you add 1/8 tsp of tannin to ingredients.
[Author's own recipe].

I found this recipe on the internet....I believer the original author's
name was Jack Keller....I think he was from Texas???

Heheheh, that's the one I saw over on r.c.winemaking! How could I have
forgotten it was a JK recipe... d'oh!

Shaun aRe

I bumped into an older gentleman at my local bar (in wisconsin) and he was
talking to the bar tender about how he's made wine for the last 25 years
and was about to attempt to make a jalapeno wine. I told him that I have
been making a jap wine for the last 4 years with great results...he came
upon the same Jack Keller recipe as me. I suggested he go for it bc it's an
awesome cooking wine. I'm now trading him a bottle of jap wine for a bottle
of currant wine. 🙂

"Wharfrat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I bumped into an older gentleman at my local bar (in wisconsin) and he was
talking to the bar tender about how he's made wine for the last 25 years
and was about to attempt to make a jalapeno wine. I told him that I have
been making a jap wine for the last 4 years with great results...he came
upon the same Jack Keller recipe as me. I suggested he go for it bc it's

an

Quoted message said:

awesome cooking wine. I'm now trading him a bottle of jap wine for a

bottle

Quoted message said:

of currant wine. 🙂

None of my Jal seeds germinated this year, damnit! But, I have orange Hab,
chocolate Hab, S/bonnet, Jamaica Red Hot, and several other chinense
varieties plus chiltepin. I like hot peppers, but, I'm reckoning these are a
*little too hot* for making wine LOL!

BTW - you ever made fruit and flower wines? Can be utterly *amazing*! Red
currants, blackcurrants, raspberries, blackberries, strawberries, plus
elderflower, wild/dog rose petals, fresh lavender sprigs is more or less the
one I make (experiment with proportions, and take it easy with the rose and
esp. lavender!). Comes out best IMO as an off-dry, strong (15 +% abv.), even
better as a lightly sparkling dry to off-dry as happened to 2 bottles of
ours accidentally a couple years ago. Wish I'd made more than 8 bottles!

Cheers,

Shaun aRe
--
May all your wishes be both wise and fulfilled.